Beef Wellington
A show-stopping holiday dish featuring tender filet mignon, savory duxelles, and golden puff pastry.
Ingredients
- 2-2½ lb center-cut beef tenderloin (filet mignon), trimmed
- Kosher salt and cracked black pepper, to taste
- 2 tbsp Dijon mustard (Maille or Grey Poupon)
- 8-10 oz cremini or button mushrooms, finely chopped (duxelles)
- 1 sheet puff pastry (about 14×14'')—Pepperidge Farm brand or homemade
- 1 egg yolk + 1 tsp water (egg wash)
- Olive oil for searing
Instructions
- Generously salt and pepper the filet mignon. Sear beef in a hot skillet for 2 minutes per side. Rest and brush with Dijon mustard.
- Cook mushrooms, shallot, garlic, and thyme in the same pan. Spread on a plate to cool.
- Lay prosciutto slices into a rectangle. Spread duxelles on top, place seared beef, and roll tightly. Chill for 15 minutes.
- Place beef-duxelles roll in the middle of puff pastry sheet. Fold pastry around beef, seal seams with egg wash, and chill for 10 minutes.
- Brush with egg wash, add decorative pastry if desired, and chill for 10 minutes.
- Bake in a 400°F oven for 25-30 minutes for medium-rare or 35 minutes for medium.
- Rest, slice, and enjoy the crispy crust and juicy beef.
Notes
Chilling the assembled Wellington is key for neat shape and flaky layers. For a gluten-free version, use certified gluten-free pastry sheets.
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